Nutella Whipped Cream

Ingredients:
200ml Whipping Cream (chilled)
1 tbsp Castor Sugar
2 tbsp Nutella

Method:
1. Combine whipping cream and castor sugar in a mixing bowl.
2. Float the bottom of the bowl in ice water. 
3. Whisk the cream till fluffy, add in Nutella, whisk untill stiff. 

Crispy Almond Bread 杏仁脆饼

There are so many varieties of biscuits and sweeties served during chinese new year. Almond Bread is one of it and it's the only biscuit I eat during chinese new year. At first, I thought I was eating biscotti, but after I google and checked, it's actually different. Almond Bread is similar to biscotti but the ingredients used were different. Almond Bread uses egg whites where as biscotti uses whole eggs. I have yet to try on biscotti's recipe. Perhaps will try on it one day.
Yes, I am a 'picky biscuit eater'. I don't like any of the butter cookies but I like this a lot because it's not oily, well basically no oil added in it and it's a guilt-free snack! Once I started eating 1, I can't stop munching and munching more.....It's very crunchy and packed with nutrients, almond nuts are nutritious. So I made this for my son to eat during snack time in kindergarten. I kept this in an air tight container, whenever I pack his snack box, I just add 3-4 pieces in it.  

Ingredients:

3 Egg Whites 蛋白 3粒

120g All Purpose Flour (sifted) 面粉 120克 （过筛）

90g Castor Sugar 糖 90克 

120g Whole Almonds 杏仁 120克







Preheat oven 180'C 预热烤箱 180度

If you are sharing this recipe/ blog content, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog. No parts of the content of this blog may be reproduced without prior written permission. All rights reserved. Thank you. 

如果您要分享此食谱/内容，请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢！


Method:

1. In a stand mixer, whisk egg whites in medium speed till foamy. Gradually add in sugar then whisk in high speed till stiff.
把蛋白打发，慢慢加入糖，打至硬性发泡。

2. Stir in sifted flour and almonds.
加入面粉和杏仁，搅拌均匀。

3. Pour mixture in a lightly greased dish. 
把面糊倒入模具里（蛋糕模要预先涂些油）。

4. Bake 180'C for 30 minutes till light brown.
烘烤30分钟。

5. Remove from oven, let it cool in the dish.
烘烤后取出待凉。

6. When it's completely cooled, remove from dish and sliced thinly. 
切成薄片。（看下图）

7. Place on a lined tray, bake 130'C for 35-40 minutes till crispy and crunchy. (Baking time depends on the thickness).
烤盘铺上油纸，把切好的杏仁饼片放在烤盘，不要重叠。放进预热烤箱，以130度烘烤35-40分钟或至香脆。
每个人切杏仁片的厚度有别，烘烤时间须自己拿捏。

8. Let it cool completely before storing in an air tight container.
待凉后放进密封罐。

9. The left over bread (before slicing), can wrap with aluminum foil and keep in the freezer for 1-2 weeks. 
如果不要一次烘烤，也可以把其余的用锡纸包好，收进冰箱冷藏。若喜欢我的食谱，可以LIKE和追随我的面书专页，不要错过最新食谱发布。

If you like my recipe, click here, LIKE & follow Miki's Food Archives Facebook page or follow us on Instagram: mfa_dingoozatfood  to receive more recipe updates. Don't forget to change the setting to 'SEE FIRST' if you wish to see my post on your Facebook news feed. 

Enjoy!

Some feedback from those who have tried this recipe:

By Jacque Ho

By Jacque Ho

By Veronica Arrieta

By Lai Lai

By Li Li Low

By Monica Lau

By Chong Siew Ping

By Sui Wan Pearl Wang

By Yanting Chen

By Calyn Kuan

By Wee Kim Lee

By Phyllis Ang

By beautifuligg

Oreo Peanut Butter Swirl Ice Cream (without ice cream maker)

The smooth and creamy ice cream with the peanut butter swirl. Yummy!!

The weather was too hot here, it's melting too fast that I can't get a nice shot of it. 

My boy likes ice cream, but not all ice cream...only Anderson's and Ben & Jerry's ice cream that he never wants to share with anyone. I seldom buy ice cream tubs to keep in my freezer but I like to make my own. At least I know what ingredients I used in the ice cream. 
I used to make sorbet with fresh fruits or frozen fruits for him. But this time, I want to make something creamy....something that can pair with my overstock Oreo cookies. I got some left over thickened cream after I made his blueberry scones, just nice for the creamy and smooth Oreo Peanut Butter Ice Cream. 


Ingredients:

If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog and claimed as your recipe! Thank you.

如果您要分享此食谱，请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢！


200ml Thickened Cream 

150ml Sweetened Condensed Milk 

1/2 tsp Vanilla Extract

2 tbsp Peanut Butter (optional)

8 Oreo Cookies (crushed)

Method:

1. Whip the thickened cream until whipped cream consistency.

2. Pour sweetened condensed milk in a clean bowl. Add vanilla extract and mix well.

3. Fold in whipped cream in 2 batches.

4. Stir in crushed oreo cookies. Gently stir in peanut butter to make the swirl in the cream mixture.

5. Pour in a freezer safe container. Layer some crushed oreo cookies on top.

6. Let it freeze overnight. 

If you like my recipe, click here, follow Miki's Food Archives Facebook Fan Page to receive more recipe updates. Enjoy! 

Before going to the freezer

It's ready! 

M&M Oreo Cookie Bars

 I made this colorful cookie bars for my son's birthday party in kindergarten. The original recipe of this cookie bars should be a little moist and chewy, but because I baked this 2 days in advance of his birthday party, I baked till it's crunchy in order to keep it longer. Well, I personally like the crunchy version more than the moist and chewy one. 

Ingredients:

1/2 cup Unsalted Butter (softened)

1 Large Egg

1 cup Brown Sugar

1 tbsp Vanilla Extract

1 cup All Purpose Flour

14 Oreo Cookies (I use blueberry ice cream oreo, with a little minty flavor)

1/2 cup Mini M&M

If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog and claimed as your recipe! Thank you. 如果您要分享此食谱，请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢！  

Method:

1. Preheat oven to 180'C.

2. Whisk the butter and egg. Then whisk in brown sugar and vanilla extract until smooth.

3. Add flour and stir until just combined.

4. Pour 1/3 of the batter into a lined baking tray.

5. Layer oreo cookies and pour the remaining batter over the cookies. Sprinkle M&M on top.

6. Bake for 20 minutes. (At this stage, cookie bars are chewy)

The moist and chewy version

For crunchy cookie bars:

7. Cut the completely cooled cookie bar into small squares.

8. Place on a lined baking tray. Bake at 130'C for 20 minutes.   If you like my recipe, click here, follow my facebook page to receive more recipe updates. Don't forget to change the setting to 'SEE FIRST' if you wish to see my post on your Facebook news feed. 

The crunchy version

Mini Blueberry Scones

My hubby just downloaded a bbtv video - Who is hungry? Henry is hungry.... for my boy to watch in his Ipad. In this video, Henry was looking for blueberries for chef George to make blueberry biscuits. 

And that's gave him an idea....he asked me to make blueberry biscuits for breakfast today... And so, I made this 'Starbucks' version scones for him. It's yummy!

Ingredients: (make 12 mini scones)
(A)
1 cup All Purpose Flour
1 tsp Baking Powder
1/4 tsp Salt
3 tbsp Sugar

1/4 cup Unsalted Butter (chilled, cut into small cubes)

(B)
1/2 Egg
1/2 tbsp Vanilla Extract 
1/4 cup Thickened Cream

1/2 cup Fresh Blueberries

Toppings:
1/2 Egg
1/2 tbsp Thickened Cream
Handful of Large Crystal Sugar

Method:
1. Preheat oven to 190'C.

Batter:
2. Sift (A) in a mixing bowl. Add in butter and mix with hand till it forms crumbs.

3. In a clean bowl, mix (B) together. 
4. Add (B) into the flour mixture. Mix till just combined.
5. Stir in blueberries.
6. Line a parchment paper on a baking tray. Scoop the batter and gently place on the lined tray.

Topping:
7. Whisk the egg and cream. Brush on the top of each scone. 
8. Sprinkle sugar on top.
9. Bake for 20 minutes until golden brown.

Quick Thin Crust Pizza Recipe (No Yeast) 简易披萨薄饼皮 （无酵母食谱）

NO YEAST pizza dough is a quick and the easiest way to make pizza at home. No waiting time, just mix and knead everything together, spread the pie, add toppings and bake. That's easy!

Updated 15 March 2015, recipe written by my boy. 
Continue reading if you cannot understand his writing :D

Updated on 6 March 2016

Pizza making time again with my 7yo....

My 7yo son made his smiley pizza.... yes, with enoki again :P 

Updated on 3 September, 2018 

He is 9yo this year and still enjoyed making pizza. This time, he made 2 flavours, a Spicy Hawaiian Pizza for me and a simple Chicken & Mushrooms Pizza for himself.

Ingredients: (Yield 1 large thin crust pizza)
材料

*1 + 1/4 cup All Purpose Flour 中筋面粉 1 ＋1/4杯

*1 + 1/2 tsp Baking Powder 发粉 1+1/2小匙

1/2 tsp Salt 盐 1/2小匙

1/2 tbsp Oil 油 1/2汤匙

 About 1/2 cup Water/ Milk (add gradually, do not add in all) 水／牛奶 1/2杯

Note: All purpose flour and baking powder can be replaced with self raising flour. 中筋面粉和发粉可以用自发粉取代。

If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog and claimed as your recipe! Thank you.

如果您要分享此食谱，请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢！


Method:
步骤

1. Mix all dry ingredients.
分类和盐拌均。

2. Add water/ milk and oil.
加入油，分次加入水／牛奶。

Updated 15 March 2015, my boy making his pizza

3. Stir until it forms a ball.
揉成面团。

4. Knead on a floured surface for few minutes.
揉至光滑。

Updated 15 March 2015, my boy making his pizza

5. Roll out to form a thin dough, brush some oil on the dough. Add sauce and toppings. 
把面团擀平，涂少许油，然后涂上酱料和自己喜欢的配料。

Updated 15 March 2015

Updated 15 March 2015, pizza made by my 6 yo.

Updated 15 March 2015, pizza made by my 6 yo.

Homemade Thin Crust Pizza
Pizza dough made with self raising flour, milk, salt and cooking oil.

Photo updated May 16, 2019

6. Bake in a preheated oven 200'C for 12-15 minutes. 
放进已预热的烤箱，以200度烘烤12-15分钟，即可。若喜欢我的食谱，可以LIKE和追随我的面书专页，不要错过最新食谱发布。

If you like my recipe, click here, LIKE & follow Miki's Food Archives Facebook page or follow us on Instagram: mfa_dingoozatfood  to receive more recipe updates. Don't forget to change the setting to 'SEE FIRST' if you wish to see my post on your Facebook news feed. 

Enjoy!

Some feedback from those who have tried this recipe:

By Subashni 

By Angelia Wong

By Jayden Tan